Wednesday, June 17, 2009

Recipe: Southwestern Salmon-Avocado Salad

This recipe is very filling - neither of us could eat our whole portion last night - and yummy! Slightly spicy with a nice textural contrast between crisp lettuce, chewy salmon, and creamy avocados. It's best cold, and terrific for lunch! Modified from San Antonio Chicken recipe from


  • 10 ounces salmon, cubed
  • 1/3 cup picante sauce
  • 1/3 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup dairy sour cream
  • 1 tablespoon mayonnaise
  • 2 ripe avocado
  • 1 habenero peppers
  • Splash of lemon juice
  • Combine picante sauce, cumin and salt in 10" skillet.
  • Cook salmon in sauce mixture, stirring constantly on medium, until cooked through, about 4 minutes.
  • Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
  • After chilling, add sour cream, lemon juice and mayonnaise to salmon mixture; mix well.
  • Peel, seed and coarsely chop avocado. Seed and dice habenero pepper. Add avocado and celery to chicken mixture; mix lightly.
  • Spoon onto lettuce-lined salad plates. Serve with additional picante sauce.

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